Swedish Meatballs (K├Âttbullar)
Who doesn’t love Swedish meatballs? This recipe is simple, delicious, gluten and dairy free, paleo and AIP compliant. Perfect for dinner or lunch.
    Servings Prep Time
    4people 25minutes
    Cook Time
    20minutes
    Servings Prep Time
    4people 25minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. In a large bowl combine ground beef, ground pork, minced mushrooms and onions, salt and garlic powder and mix well.
    2. Form into small meatballs and make sure they stick together tightly. Place them on a plate.
    3. Heat a large skillet over medium heat. Once hot add the meatballs and fry for about 15 minutes. If they don’t all fit do this in batches and make sure to leave some space for even browning. Move the pan consistently to keep the rounded shape of the meatballs or move them with a wooden spoon. To check if they are done cut one in half.
    4. To make the sauce first remove excess fat if necessary. (You can save it for later cooking). Scoop out the coconut cream of 1 coconut milk can and add it to the skillet. Cook the meatballs for a couple of minutes in the coconut cream to give it more flavor and use a wooden spoon to stir and scrape the bottom of the pan. If the pan gets too hot, decrease the temperature to medium/low. The longer you cook the meatballs in the sauce the less the sauce will taste like coconut. Add salt and pepper to your liking. You can also add some more garlic and or onion powder to the mix. If you would like the sauce to be thinner you can add a bit more coconut milk.
    5. Chop up a hand full of parsley and sprinkle on top as garnish. Enjoy!
    Recipe Notes

    Save the remaining coconut milk in a glass jar in the fridge and use for a soup or smoothie.

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